The Regent Taipei’s Azie Grand Café Gives Foodies Something to Talk About with Its Brand New Menu Featuring Fabulous French Classics
As the first Grand Café located at on the 1st floor, azie has offers customers a wondrous opportunity to dine in an expansive atrium with 3-story high ceilings that exude an air of chic decadence. Azie offers a fine blend of Western and Asian dishes so that regardless for business or pleasure, you can revel in the wondrous flavors of the finest fusion cuisine. But now it gets even better; beginning this month, azie presents a who new menu featuring azie favorites such as Formosa Beef Noodles, X.O Fried Rice, Thick-Cut Steak and Handmade Pizza, and kicks it up a notch with culinary masterpieces crafted by The Regent Taipei’s two executive French chefs. Bringing their French flair to classic French cuisine and desserts, prepare yourself as you delve into refined tastes of true culinary heaven.
Azie’s new menu features a [Chef’s Recommended French Classics] section, which offers a variety of exquisite French dishes carefully selected and prepared by The Regent Taipei’s executive French chef Noel, who hopes to give customers a chance to taste true French cuisine at a reasonable price. The Homemade Duck Liver Pate is made from a recipe passed down through chef Noel’s family and requires a meticulous amount of skill and time to perfect. To prepare, the duck liver is first soaked in water overnight to soften it and allow easy removal of any muscle or tendon, then brandy, pepper, and porte wine are used to cure the liver. After 12 hours, it is placed in a secret sauce and heated with 80 degrees Celsius water for 30 minutes, then pressed to remove excess oils, and then allowed to cool for another 12 hours. Then, Italian vinegar is combined with sugar to make a concentrate and figs are placed on the plate; the tender and fragrant duck liver juxtaposed against the sweet and sour sauce makes for a traditional mix of flavors and a classic duck liver pate. The King Crab Leg and Egg Saffron Pudding is made from fish stock, egg, and fresh cream, which are mixed together and steamed for 20 minutes, creating a pudding-like mix. Crabmeat, sliced mushrooms, chives, white wine, fresh cream, lobster sauce, pepper, butter, and saffron are then sautéed together to make the sauce. Together, you can taste the soft soup pudding and the rich butter crabmeat which create a delicious symphony of flavor.
Another new highly recommended dish is the Stuffed Ham Roll. Pig knuckle, carrots, onions, celery, and black pepper are all braised together until the meat is extremely tender, then muscle and tendons are removed. After, ham, chives, and the pig knuckle meat is simmered in cream for 30 minutes and then chilled. Everything is then cut into cubes that are 2x2x8 centimeters and wrapped in ham and pan-fried to a golden brown, after which are then baked. Fresh cream is then drizzled on with parsley and a special sauce. Chef Noel’s innovative combination of crisp ham and rich pig’s knuckle as a stuffing breaks all the boundaries you may have about these dishes and demonstrates the boundless world of French cuisine. Other chef recommended French classics include Pan-Fried Catch of the Day with Champagne Sauce, Braised Australian Wagyu Beef in Red Wine Sauce and Escargot with Garlic Butter Pesto Sauce.
But French cuisine would not be complete without a delicious French dessert. French pastry chef Laurent presents mouthwatering sweets including a fluffy Raspberry Souffle with Cognac Ice Cream, the always popular Tiramisu, Honey Tea Financier, and Green Apple Tartar. But coming highly recommended is the revamped traditional French Soft Chocolate Financier. Cream and chocolate powder are meticulously combined and baked into a soft cake and between the layers of cake, a sweet chocolate mousse with almond bits overflows; then it is served with a scoop of Bailey’s ice cream, allowing you to enjoy the ultimate guilty pleasure.
Azie’s handmade thin crust pizzas have also gotten some new toppings. Now, you no longer have to fret over deciding which pizza to get; you can simply select two of your favorite flavors on one pizza. Flavor creations are at full speed with the new Fire House Pizza topped with spicy Italian sausage; a Vegetarian Pizza caters to those who want a lighter option, for those who love cheese is the Mixed Cheese Pizza featuring emmentaler, fontina, and blue cheese; and for seafood lovers there is the Arrabiata Seafood Pizza topped with fresh shrimp, scallops and squid.
But it does not end there. The Regent Taipei’s chefs have also crafted new international dishes including US Beef Tenderloin with Foie Gras, Pan-Fried Lamp Chops in Mustard Sauce, Korean Stone Pot Rice, King Crab Brioche with Asparagus, Sautéed Fatty Tuna, Boston Lobster with Tagliatelle and much, much more. So come—and taste the world!Dishes begin at NT$160.
For more information or reservations, please call 02-2523-8000 ext. 3157.
Address: 41 Zhong Shan North Road, Section 2, Taipei
